Recipe: Barnsdale Lodge’s Granola

“This has become a favourite with breakfasters here at Barnsdale Lodge Hotel near Rutland Water,” says head chef Paul Freeman.

“So much so that people began asking to take some home – so we started selling it in packets.”

It’s rich and packed with energy.

Makes around five portions

* 150g porridge oats
* 25g sesame seeds
* 50g pecan nuts
* 25g sunflower seeds
* 25g desiccated coconut
* 25g flaked almonds
* 25g pumpkin seeds
* 50g walnut halves
* 50g dried apricots
* 50g dried cranberries
* 50g sultanas
* 100ml maple syrup
* 25ml vegetable oil
* 50ml honey

1 Mix non-fruit ingredients together.
2 Warm maple syrup, vegetable oil and honey together
and mix with non-fruit ingredients.
3 Spread thinly on trays; bake for 10 minutes at Gas 1 (140C).
4 Cool, stir, and add dried fruit (chopped).
5 Serve with milk, or for a treat with Manor Farm’s probiotic yoghurt topped with spiced fruit compote.
6 The granola will keep up to a month in a sealed container.

Barnsdale Lodge

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.